Description
Indulge in these decadent Homemade Salted Caramel Brownies that combine rich, fudgy chocolate with a luscious salted caramel topping. Perfectly balanced with a hint of sea salt and a crunch from toasted pecans, this dessert is sure to satisfy any sweet tooth craving.
Ingredients
Scale
Brownie Base
- 1 cup butter (2 sticks)
- 4 ounces unsweetened baking chocolate
- 2 cups granulated sugar
- 1/4 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 1 cup + 2 tablespoons all-purpose flour (spooned and leveled)
- 4 eggs
- 1/2 cup water
Salted Caramel Sauce
- 2 1/2 cups granulated sugar
- 1/4 teaspoon cream of tartar
- 9 tablespoons butter (chopped)
- 1/2 cup cream
- 1 1/2 teaspoons kosher salt
Garnish
- Flaky sea salt (for sprinkling on top)
- Toasted pecans (to garnish)
Instructions
- Prepare the Brownie Batter: In a saucepan, melt 1 cup butter and 4 ounces unsweetened baking chocolate over low heat until smooth. Remove from heat and whisk in 2 cups granulated sugar, 1/4 teaspoon kosher salt, and 2 teaspoons vanilla extract. Add 4 eggs one at a time, beating well after each addition. Stir in 1 cup + 2 tablespoons all-purpose flour, then blend in 1/2 cup water until the batter is smooth.
- Make the Salted Caramel Sauce: In a heavy-bottomed saucepan, combine 2 1/2 cups granulated sugar and 1/4 teaspoon cream of tartar. Heat over medium heat, stirring constantly until the sugar dissolves and turns a deep amber color. Remove from heat and carefully stir in 9 tablespoons chopped butter until melted. Slowly whisk in 1/2 cup cream until smooth, then stir in 1 1/2 teaspoons kosher salt. Allow the caramel to cool slightly.
- Assemble and Bake: Preheat the oven to 350°F (175°C). Pour half of the brownie batter into a greased 9×13 inch baking pan. Drizzle half of the salted caramel sauce over the batter, then pour the remaining brownie batter on top. Swirl gently with a knife to create a marbled effect. Bake for 25 minutes or until a toothpick inserted near the center comes out with moist crumbs.
- Add Finishing Touches: Remove brownies from the oven and immediately drizzle remaining salted caramel sauce on top. Sprinkle flaky sea salt and toasted pecans over the caramel while still warm. Allow the brownies to cool completely before cutting into 16 squares for serving.
Notes
- Use a sharp knife to gently swirl the caramel through the brownie batter for a beautiful marbled effect.
- Ensure the caramel sauce is slightly cooled before pouring over batter to prevent melting the batter too much.
- Toasted pecans can be substituted or omitted based on preference or allergies.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For easier cutting, refrigerate brownies briefly to firm up the caramel topping.
